How to make Vegetable Barley Soup - A healthy soup with vegetables, barley and spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Onion (प्याज़ )

Cuisine : Fusion

Course : Soups

Vegetable Barley Soup Recipe Card

Vegetable Barley Soup

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Barley Soup Recipe

  • Carrots 1/2 cm cubes 2 medium

  • Onion sliced 1 medium

  • Celery 1 inch pieces 3 inch stalk

  • Zucchini 1/2 cm cubes 1 small

  • Cucumber, seeded, 1/2 cm cubes 1 small

  • Broccoli small florets 1/2 medium

  • Barley 1/2 cup

  • Cornflour/ corn starch 1 tablespoon

  • Bay leaf 1

  • Black peppercorns 4-6

  • Butter 2 tablespoons

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Fresh parsley chopped 1 tablespoon


Step 1

Soak barley in two cups of water for an hour. Dissolve cornflour in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, black peppercorns, half the carrot cubes, onions and celery. Bring it to boil and then simmer for half an hour. Strain the stock and keep it aside.

Step 2

Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the carrot, zucchini and cucumber cubes along with broccoli florets and cook for two minutes leaving aside a few cucumber cubes for garnish.

Step 3

Add the reserved stock and continue cooking for another ten to fifteen minutes. Season with salt and white pepper powder. Add dissolved cornflour, cook for few minutes and remove from heat. Add parsley and stir. Serve piping hot garnished with reserved cubes of cucumber.